For the salted caramel.Add the sugar and butter together over a medium heat. Slowly begin melting the 2 together before adding the cream. Slowly stir to remove any sugar crystals. Once dissolved pour the sauce through a sieve to remove any sugar crystals that might still be in the sauce. Add a little salt to the caramel to just season it before storing in a jar.

Preheat oven to 200C. Coat 10 ramekins with the non-cook spray and give a dusting on the inside with cocoa.

Over a double boiler: Melt the chocolate and butter together until perfectly smooth. Remove from the double boiler and allow to rest while beating the eggs together. Slowly pour the eggs into the chocolate mixture while stirring to stop the eggs scrambling.

Add spices and Clemengold zest then stir through. Slowly begin adding the flour and stir through to incorporate.

Fill the molds 3/4 of the way and place on a large baking tray before baking in the oven for 10-12 minutes. Turn the pudding out onto serving dish and dust with extra cocoa and top with a stop of ice cream before drizzling with the salted caramel. Finish with a garnish of flaked salt.

For 1 bowl3T Steel cut oats 2T Low sugar chocolate powder (like Noms skinny hot chocolate)1T chia seedsAbout 1 1/2 cups Clover Care milk, or enough to just cover the dry ingredients) For extra crunchCarb Clever almond and cocoa nib granola Toasted coconut flakesIn a large mixing bowl combine the oats, chocolate powder and chia seeds before adding the Clover care milk, there needs to be enough milk combine the ingredients and leave a thin layer of milk above it after mixing.Add the mixture to a serving bowl or a jar (if you're preparing a breakfast for on the go) and place it in the fridge to set overnight. The pudding is amazing as is but if you want you some crunch simply top with almond and cocoa nib granola and some extra toasted coconut flakes.